Laulau Dishes
Laulau, is a Hawaiian dish made from a: fat source, salted ingredient, and main ingredient. It is wrapped in lu'au leaves from the taro plant and then ti leaves from the ti plant (hwn. ki) which resemble a package that is steamed. The lu'au leaves soak in the fat and flavor of ingredients inside have it be pork, fish, etc. It is commonly eaten aside: poi, lomi, kalua, and haupia. Kitchen Oven Steamed When a imu pit was no where near or convenience and speed were of consideration the oven steamed laulau would be the most common. It was easier to get the ingredients and place it in the oven to set and forget, sometimes if it wasn't steamed in the oven it would be left in a steaming pot on the stove. This is the most common way of cooked laulau due to ease. Imu Roast-Smoked Traditional, laulau has been made this way for generations. Some people in Hawaii associate Oahu to being the laulau capitol, but that is because most recipes were not shared or even lost. Many traditionally made laulau would be sold from friends and family for fun raisers and were wide spread in restaurants as well, so finding laulau was not hard. There are variations of laulau found around the island. Boiled Laulau Big Island, laulau a specialty sort is "Laulau Boiled". It consists of a boil liquid, usually a sort of broth or soup or even coconut milk. The luau leaves keep the meat sauce as it comes to be placed in a pot with a lid, so it can continue to steam. It is a little bit more rich than other types and is found from family's more on the north of the island. Fried Laulau Maui, laulau in the area has been steamed and then battered and thrown in some sizzling hot oil to make a crispy outer crust. Sometimes there are sauces that are optional to go with the dish. It was popularized from the C.J Hookano who runs Poi by Da Pound in Kahului. Marinated Laulau Haleiwa Oahu, Northshore-style Laulau would have the fillings and the leaves soaking in a marinade before it went in the imu or oven. The flavor was light from the marinade and would have a touch of saltiness as well. This dish was almost exclusively found at garage parties or larger celebrations.
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